Jambalaya Cioppino

cioppino

 

Last Friday, I came home from an ER shift and thought it would be a great idea to take a bath. In my tub. In this tub.

Teddy

 

Do you see what was in my tub? And did you know that there was a lovely stream of water soaking said creature in my tub? Of course, no one really knew why Teddy was in my tub getting a bath, when he clearly did not need one. So, I decided I would add myself to my super amazing friend’s Punta Cana trip. I could use a trip after dealing with a soaked Teddy in my tub. I texted her a picture of said Teddy Bear and mentioned I was inviting myself to her special vacation with her hubby, and that wasn’t she glad she didn’t have a child soaking Teddy Bears in her tub. Her response: “Kristi, if my teenage boys play with teddy bears in the bathtub, you may have to buy my drinks in Punta Cana too!!”

Anyway, enough rambling about my tribe. My tribe loves Jambalaya. We eat it pretty often because it is THAT GOOD. I’m a pretty BA jambalaya chef. But I’ve always wanted to make cioppino. It’s an Italian fish soup. Made out of the finest seafood you can find. But we live in Indiana. I know, right? How can you be a seafood snob in Indiana? But I am. So, I can’t make cioppino because I can’t find really fantastic quality seafood to make it. But when I’m out shopping, and there happens to be some seafood deliciousness, I grab it with the thought in the back of my head that I am going to make cioppino. So, I found some incredible looking (and tasting shrimp) at a recent grocery run along with mussels.

When I was creating hubby’s fantastalicious jambalaya, I grabbed the shrimp – because who doesn’t love shrimp in their jambalaya. And I saw the mussels, and my right brain started working overtime, and I thought CIOPPINO!!  But I’ve already cooked jambalaya. Sad emoji for a short moment, and then…drum roll please…..we have JAMBALAYA CIOPPINO! I think they might’ve licked the pan clean. I did, however, get ONE bowl for leftovers the next day!  DELISH!

Jambalaya Cioppino
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Ingredients
  1. Shrimp Deveined and Shelled1 pound
  2. Sausage 1 pound
  3. Skinless Chicken thighs cut into medium slices1 pound
  4. Mussels 1 pound
  5. Diced Tomatoes 15 ounce can
  6. Tomato sauce 30 ounces
  7. bell peppers various colors 1 cup chopped coarsely
  8. onion 1 diced
  9. garlic 1 -2 cloves minced
Instructions
  1. 1. Cook chicken through on the stovetop on medium (should take about 10 minutes) in stockpot and place on a plate off to the side.
  2. 2. Cook sausage in the same stockpot on medium (should take about 10 minutes) along with onions and bell pepper. When sausage is mostly cooked through, add in the garlic for 1 to 2 minutes. Stir often in order to prevent burning.
  3. 3. Add in the diced tomatoes, tomato sauce, salt, pepper, basil, paprika, and red pepper. Let simmer for about 30 minutes on low.
  4. 4. Add in the shrimp and mussels and cook until the shrimp is pink and the mussels are just beginning to open.
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